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Baked Chinese Won Tons

A new twist on an old favorite.

Servings:  30-36 appetizers
Prep Time:  30 minutes
Cook Time: 8 minutes



    • 1/2 lb. lean ground beef
    • 6 water chestnuts, drained and chopped
    • 1 clove garlic, minced or pressed
    • 1 green onion, finely chopped including green top
    • 2 tsp. dry sherry
    • 1/2 tsp. cornstarch
    • 1 Tbsp. soy sauce
    • 1 package won ton skins (½ lb.)
    • 1 egg white, beaten with 1 tsp. water
    •* vegetable cooking spray


Preheat oven to 350°F.

Brown beef in skillet over medium heat until no longer pink. Spoon off drippings.

Add water chestnuts, garlic, green onions and sherry.

In a small bowl, combine cornstarch and soy sauce. Add to skillet and cook 3 minutes. Cool.

Place 1 tsp. filling in center of each won ton.

Fold in half diagonally and seal with egg white mixture.

Spray cooking sheet with vegetable cooking spray. Arrange won tons on cooking sheet.

Bake won tons 4 minutes, turn and bake 4 minutes on other side.

Leftover won ton skins may be frozen for later use.


Recipe courtesy of the Texas Beef Council

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